| 摘要 |
PURPOSE: A method of making taffy(yot) having a functionality using a natural food color such as colored rice extract, gardenia extract, paprika juice or extract, mulberry leaf powder, wormwood powder or sweet potato is provided. It gives characteristic taste, flavor and functionality of natural material to product. CONSTITUTION: Rice is steamed and mixed with 3 to 10% by weight of malt and 150% by weight of water after soaking in water. The liquid mixture is saccharified for 10hr at 55 to 60deg.C and squeezed with a juice extractor. Then, squeezed wort is concentrated in a kettle until the desired sugar concentration reaches a Brix from 25 to 90, concentrated with a natural food color to a moisture content of 3 to 5% to give black taffy, which is cooled to 30 to 50deg.C, added with seasoning material and then stretched two times by blowing air.
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